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ASTM F1217-03

(Specification)

Standard Specification for Cooker, Steam

Standard Specification for Cooker, Steam

ABSTRACT
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
SCOPE
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero-pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.
1.3 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
09-Sep-2003
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.02 - Cooking and Warming Equipment
Current Stage
Ref Project

Relations

Replaces
ASTM F1217-92(1997) - Standard Specification for Cooker, Steam
Effective Date
10-Sep-2003
Replaced By
ASTM F1217-10 - Standard Specification for Cooker, Steam
Effective Date
01-Nov-2010
Referred By
ASTM F1484-18(2023) - Standard Test Methods for Performance of Steam Cookers
Effective Date
10-Sep-2003
Referred By
ASTM F2861-20 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
10-Sep-2003
Referred By
ASTM F1495-20 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
10-Sep-2003

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ASTM F1217-03 - Standard Specification for Cooker, SteamASTM F1217-03 - Standard Specification for Cooker, Steam
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ASTM F1217-03 - Standard Specification for Cooker, Steam
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Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation: F1217 – 03
Standard Specification for
1
Cooker, Steam
This standard is issued under the fixed designation F1217; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope A269 Specification for Seamless and Welded Austenitic
Stainless Steel Tubing for General Service
1.1 This specification covers food cookers and food reheat-
A276 Specification for Stainless Steel Bars and Shapes
ers which use steam as the heat source. These units are also
A366/A366M Specification for Steel, Sheet, Carbon, Cold-
known as steamers, steam ovens, and steam cookers which
3
Rolled, Commercial Quality
utilize steam generated by gas, electric heat, or steam coil
A478 Specification for Chromium-Nickel Stainless Steel
sources, or a combination thereof, in commercial and institu-
Weaving and Knitting Wire
tional food service establishments. This specification can be
A569/A569M Specification for Steel, Carbon (0.15 Maxi-
used for zero-pressure steam cookers, pressure steamers, and
mum Percent), Hot-Rolled Commercial Quality Sheet and
combination pressure/pressureless steamers and does not cover
3
Strip
steam cooking equipment used by food processors who nor-
B108 Specification for Aluminum-Alloy Permanent Mold
mally package the food that they cook.
Castings
1.2 The values stated in inch-pound units are to be regarded
B209 Specification for Aluminum and Aluminum-Alloy
as the standard. The SI values given in parentheses are
Sheet and Plate
provided for information only.
D3951 Practice for Commercial Packaging
1.3 This standard may involve hazardous materials, opera-
F760 Specification for Food Service Equipment Manuals
tions, and equipment. This standard does not purport to
F1166 Practice for Human Engineering Design for Marine
address all of the safety concerns, if any, associated with its
Systems, Equipment, and Facilities
use. It is the responsibility of the user of this standard to
F1484 Test Methods for Performance of Steam Cookers
establish appropriate safety and health practices and deter-
4
2.2 Underwriters Laboratories Standard:
mine the applicability of regulatory limitations prior to use.
UL/ANSI 197 Commercial Electric Cooking Appliances
5
2. Referenced Documents 2.3 ANSI Standards:
2
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
2.1 ASTM Standards:
Thread Form)
A36/A36M Specification for Carbon Structural Steel
ANSI Z1.4 Sampling Procedures and Tables for Inspection
A167 Specification for Stainless and Heat-Resisting
by Attributes
Chromium-Nickel Steel Plate, Sheet, and Strip
ANSI Z21.41 Quick-Disconnect Devices for Use With Gas
A176 Specification for Stainless and Heat-Resisting Chro-
Fuel Appliances
mium Steel Plate, Sheet, and Strip
ANSI Z21.45 Flexible Connectors of Other ThanAll-Metal
A240/A240M Specification for Chromium and Chromium-
Construction for Gas Appliances
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
ANSI Z83.11 Gas Food Service Equipment
Vessels and for General Applications
ANSI/NFPA 54 National Fuel Gas Code
A268/A268M Specification for Seamless and Welded Fer-
6
ANSI Z223/NFPA 70 National Electrical Code
ritic and Martensitic Stainless Steel Tubing for General
7
2.4 NSF Standards:
Service
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
3
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Withdrawn.
4
Cooking and Warming Equipment. Available from Underwriters Laboratories (UL), Corporate Progress, 333
Current edition approved Sept. 10, 2003. Published September 2003. Originally Pfingsten Rd., Northbrook, IL 60062.
5
approved in 1989. Last previous edition approved in 1997 as F1217 – 92 (1997). Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
DOI: 10.1520/F1217-03. 4th Floor, New York, NY 10036.
2 6
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from National Fire Protection Association (NFPA), 1 Batterymarch
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Park, Quincy, MA 02269-9101.
7
Standards volume information, refer to the standard’s Document Summary page on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
the ASTM website. Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1217 – 03
NSF/ANSI Standard No. 4 Commercial Cooking and Hot 4.4.10 Class 10—400 V, 50
...

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SCOPE
1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.  
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ASTM F1217-17(2023)(Specification)
Standard Specification for Cooker, Steam

ABSTRACT
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
SCOPE
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SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
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5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
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SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
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1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off